5 Spice California Prune Jam

From Kat Turner, Chef Partner, Highly Likely Café, Los Angeles 


Makes approx. 2 cups


½ pound California Prunes

1 ½ teaspoon five-spice powder

¾ cup mirin

½ cup water

½ cup sugar

1 tablespoon umeboshi plum vinegar

½ teaspoon sea salt



Roughly chop the prunes. Place all ingredients into a small pot and bring to a simmer, stirring to combine. Cook until the liquid reduces by about ¼ and becomes a syrup. Whisk the jam together briskly to further thicken. Remove from heat and cool at least to room temperature before serving. Will keep for 1 month in the fridge.